San Daniele ham

Preparation of San Daniele ham requires a long process with many delicate stages according to ancient tradition.

The real secret is however the local climate consisting of the encounter of the cool Alpine currents and the damp Adriatic ones. The land's moraine nature favours ventilation and is excellent for seasoning. The environment is of great importance and is therefore safeguarded. This area consists of the municipalities of San Daniele, Ragogna, Rive d'Arcano, Fagagna, Coseano, Forgaria nel Friuli and Dignano.

The pigs must be Italian, carefully bred and nourished. The best legs are selected, weighing at least 10-11 kg. The next stage is salting to remove excess humidity and give it its typical sweet taste.

Then it is branded with the D.O.P. mark and the starting date of the process, it is pressed to make it tender and allow the fat to stay on the edges. The following stage is pre-seasoning: the hams rest for three months in a horizontal position. After that time the legs are rinsed and hung for eight months of seasoning.
During this period the hams are covered with a natural mixture that stops the meat from drying too quickly.
Finally, the hams are pricked with a horse-bone needle, and the aroma thus captured by the experts confirms the quality of the produce.

San Daniele del Friuli is also a amusing town, full of historical buildings and art, surely worth a visit.